Baby Spring Vegetables

Preparation 10 Minutes

Cook 10 Minutes

Serves 8

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Method

Preheat oven to 180ºC.

  1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
  2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.

Ingredients

100g Sunbeam Brazil Nuts, finely chopped

100g Angas Park Diced Apricots

1 bunch baby carrots, peeled and stalks trimmed

150g fresh baby corn spears

1 bunch baby asparagus, woody ends removed

200g baby zucchinis

¼ cup butter

2 tbs finely chopped chives

Recipe Collection

Carrot & Sultana Tray Bake

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.

Mini Choc Raisin & Hazelnut Puddings

  1. Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.
  2. Cream butter and brown sugar, until light and fluffy.
  3. Beat in eggs one at a time beating well after each addition.
  4. Sift flours, mixed spice and cinnamon.
  5. Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
  6. Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
  7. Divide evenly between prepared pudding basins.

Steaming Instructions
Place basins into a baking dish, and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.

Microwave Instructions
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

  1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
  2. Add the eggs and beat well. Add flours to the mixture and beat well.
  3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.

Moroccan Chicken with Raisins, Almonds and Honey

Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.

When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.

Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.

Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.

Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.

Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.

Apricot Balls

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.
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